Roasted Winter Squash Soup

• 2 pounds winter squash like acorn, hubbard, butternut or any other kind, halved and seeded
• 2 tablespoons butter, unsalted
• 1 medium onions peeled and coarsely chopped
• 1 tablespoon sage freshly chopped, or 1 teaspoon dried
• 1 pinch allspice ground
• 1 small apples peeled, cored and diced
• 4 cups chicken broth prefer low fat and low salt
• 1 tablespoon lemon juice fresh or to taste
• 1 x kosher salt to taste
• 1/4 teaspoon black pepper freshly ground
• 1 x pine nuts toasted, to garnish, optional

1. Preheat oven to 375F (190C).
2. Arrange squash on a baking sheet, cut side down.
3. Bake until very tender, about 1 hour.
4. Let cool slightly.
5. While squash is roasting, melt butter in a medium saucepan over medium heat.
6. Stir in onion, sage and allspice.
7. Reduce heat to low, cover and cook until onions are tender, 9 to 11 minutes.
8. Uncover.
9. Add apple and broth.
10. Bring to a simmer and cook until apple is tender, about 15 minutes.
11. Scoop out the squash pulp and add it to the pan.
12. Simmer for 5 minutes.
13. Let soup cool slightly.
14. Working in 2 batches, puree the soup in a blender, holding the lid down firmly with a kitchen towel to prevent the steam from pushing it off.
15. Strain through a fine-mesh sieve.
16. When ready to serve, heat soup over medium heat until it just reaches a simmer.
17. Stir in lemon juice, salt and pepper.
18. Ladle into hot soup bowls, and garnish with some toasted pine nuts if desired.
19. Serve and enjoy!

winter, butter, onions, sage freshly, ground, apples, chicken broth, lemon juice fresh, kosher salt, black pepper, nuts

Taken from recipeland.com/recipe/v/roasted-winter-squash-soup-51253 (may not work)